Price: 800,00 €
In stock
Yanagiba is a traditional Japanese knife designed primarily for preparing sashimi and sushi. Its long, narrow blade allows for a single, smooth cut without ‘sawing,’ preserving the fish’s texture and juiciness. The single-bevel grind (typical for Japanese cuisine) increases precision and control when guiding the blade. High-carbon steel ensures exceptional sharpness, ease of sharpening, and a characteristic patina that develops over time.
Knife type: Yanagiba
Overall length: 322 mm
Blade length: 190 mm
Blade thickness: 3 mm
Blade height: 26 mm
Weight: 73 g
Grind: single-bevel (Japanese)
Handle: wood, traditional wa-handle
Steel: high-carbon, Ni Mai forging – two-layer construction, where a hard core forms one side of the blade, and the other is made of more ductile steel for better control
The blade features the inscription:
関 孫 六
• 関 (Seki) – Seki City in Gifu Prefecture, famous for centuries for sword and knife production
• 孫 (Mago) – “descendant,” “heir”
• 六 (Roku) – the number “six”
To maintain maximum sharpness and prevent corrosion, follow these rules:
Immediately wash the knife in warm water after each use and dry thoroughly with a soft cloth
Do not leave moisture on the blade – high-carbon steel reacts quickly with water
Use protective oil (e.g., camellia oil) for storage – a thin layer on the blade
Store the knife in a dry place, preferably in a saya or on a magnetic strip
Do not wash in a dishwasher
Use only wooden or rubber cutting boards
Sharpen on water stones – recommended grit 1000–3000 (for sharpening)
**With proper maintenance, your Yanagiba knife will retain its superior cutting properties for many years and develop a unique, natural patina.
